I've hardly taken any pictures since I've been in Cotignac. Here is one of lunch for one that I made for myself this week. It's a kind of a salade composée with cubes of beet, grated celeriac salad, tomatoes and chèvre. This lunch for one inspired the creation of a new aperitif tidbit pictured below.
I call it Salad on a Stick. To make it , take a cube of beet (sold cooked and peeled in a vacuum sealed bag here in France) top it with a leaf of arugula and then a cube of chèvre cheese. Spear a toothpick through all three then drizzle with home-made balsamic vinegar dressing. In France, they sell "velours de balsamique" which is a thicker, slightly sweet balsamic vinegar, great for salad dressings.
I served it for the first time Thursday night when I had a couple of friends over for dinner and they loved it, as I knew they would, for they are French women who are always watching their waistline. This little appetizer is as delicious as it is low in calories and nutritious.